This Parmesan Crusted Tilapia is a simple fish recipe that is done in 20 minutes and will even impress non-fish lovers!
I always feel a little fancy when we eat fish at home, so serve this with some Vanilla Bean Rice Pudding with Raspberries and Salted Caramel, and your date night in is planned!!
Before I started blogging, I don’t think I ever made fish. Thinking that it was hard. Not knowing what to do.
I was so wrong.
Once I actually tried it, I realized that it is actually really easy. And really fast.
I am now a huge fan. Especially when it comes to a recipe as easy as this Parmesan Crusted Tilapia!
What You’ll Need:
- Parmesan Cheese – freshly grated definitely works the best for this recipe, in my opinion. But others have made this with the canned Parmesan and have liked it!
- Paprika – this adds flavor and color. I will sometimes use smoked paprika for a smoky twist.
- Parsley – for color and freshness.
- Salt – I like things salty, so I like to add a little salt. Feel free to leave this out if the Parmesan is salty enough for you.
- Extra Virgin Olive Oil – you’ll need this so that the cheese mixture will stick to the fish.
- Tilapia – I used tilapia because it is easy for me to get, but any firm, white fish will work.
- Lemon – in my opinion, you can never go wrong with a squeeze of fresh lemon on fish. It holds true on this recipe, as well.
How to Make It
MIX: Combine the parmesan, paprika, parsley, and salt. I like to do this in a shallow bowl or on a plate.
DRIZZLE: Cover both sides of the fish with the olive oil.
COAT: Dredge each piece of fish in the parmesan mixture, coating both sides. Use your hands to pat the cheese and seasonings into the fish, if needed.
BAKE: Bake the filets until the fish is opaque in the thickest part of the fish. For a normal sized tilapia filet, this should take about 10 minutes.
Frequently Asked Questions:
This is a super simple dish, so I think a couple super simple side dishes are all you need. I love this Lemon Broccoli or these Sauteed Green Beans with Cherry Tomatoes. I would just keep it simple!
I think one common misconception with this recipe is that it should be crispy. u0022Crustedu0022 in this instance just means that it is covered in Parmesan. I have had people say that they pan fry it first before baking, which will make it a little more crispy. You could also add some bread crumbs, if you want more of a crispy crust.
Yes! If you are using frozen fish, just make sure to fully thaw it before cooking. I like to thaw frozen fish in the refrigerator overnight.
I have made this with other firm, white fish (like halibut) but my guess is that as long as it is a firm fish, this would be delicious!
One thing that I love about this recipe is that it is easy to change it up. I mentioned that I like to use smoked paprika, but lemon pepper, old bay seasoning, a bit of cajun seasoning, or garlic powder would be delicious. Feel free to play around with the recipe and make it your own!
More Delicious Seafood Recipes
Take a trip back to your childhood with this classic Tuna Casserole recipe.
When I’m craving salmon, this Soy Ginger Salmon is the one that always pops into my mind.
In the mood for tacos? Try these Fried Fish Tacos for a bit of Tex-Mex at home.
This Moo Shu Shrimp is packed with flavor and are perfect any night of the week.
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Parmesan Crusted Tilapia
Ingredients
- 3/4 cup freshly grated Parmesan cheese
- 2 teaspoons paprika
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt ,optional
- 1 tablespoon extra virgin olive oil
- 4 tilapia filets ,about 4 oz each*
- lemon ,cut into wedges
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with foil.
- In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it in lightly with your fingers if necessary. Transfer to the baking sheet.
- Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices.
Sue says
This was so delicious!! Quick and easy! A keeper!
Deborah says
I’m so glad you loved it!
SJ says
My fish stuck to the foil pretty bad so K recommend spraying with nonstick spray first! The top didn’t really get golden brown or crispy like the picture so maybe I’ll try the air fryer next time? Or I wonder did folks broil for a minute or two at the end. I want to get the crispy brown top next time, but still hood flavor.
Rosanne Murphy says
This was so easy and tasted very good. What I love about this website is the recalculation of recipe ingredients based on changing the number of servings. Brilliant!! Thanks!
Sheila says
I love this recipe. It’s so easy, versatile and tasty. Son and husband loved the taste.
Christie says
This is tasty! I used jarred Parm with no celulous and a bit of panko. After dredging, I sprinkled lemon juice and dill and just a touch of garlic and onion powder over the fish as well . I hope it reheats ok because I’m taking it for lunches. Fingers crossed! Very good recipe. Thanks for sharing!
Marie Hall says
This was very tasty. First time making tilapia very easy.
Pat says
I have made it frequently, love it!
Connie says
My husband isn’t a fish eater but he absolutely loves this recipe. I love fish and chops eat it every day. This recipe allows me to at least eat it two to three times a week
David says
Very easy to make. Loved by all. Definitely a keeper.
Amy says
This crust is delicious! Made this twice with my new air fryer & my whole family is obsessed. Thank you!
Barbara Allison says
I made this tonight for my family and they really liked it. Will make again.
Deborah says
Thanks for the rating – I’m so glad you liked it!
Kyla Franks says
I wanted a delicious talipa recipe that was similar to chicken parm – and this is it. We also made the Chipotle pepper sauce and baked sweet potato. We could not have asked for a better low carb, high protein meal. Thank you so much for this masterpiece!
Deborah says
That sounds delicious! I’m so glad you enjoyed it. 🙂
Casey says
Can we dredge with egg instead of oil?
I also did 1/2 cup of bread crumbs and only 1/4 parm and it was so good omg.
Deborah says
I haven’t tried it, but I’m sure it would work! I’m glad you enjoyed the recipe!
Melynda says
If I knew how to post a pic here I would. We made the recipe as is. When I make this again which I will so do, I’d sprinkle the paprika directly on the fish after brushing w olive oil as mixing the parmesan w it as a dredge of sorts was rather lost. Timing was perfect. Easy, inexpensive meal. We turned it in to a sheet pan meal by tossing asparagus in olive oil, w s and pepper. Thank you for sharing
Deborah says
Thanks for the review, Melynda – I’m glad you enjoyed it!
Valerie says
This is DELISH! and super easy. Its now in the rotation, per hubby’s request!
Marsha says
Good Not a big fish person but it was good.